Divine 320-Calorie red velvet brownies

If you are anything like me, sometimes you just need a dessert that screams ‘special occasion’ but doesn’t require you to spend all day fussing in the kitchen. That’s where these absolutely divine **red velvet brownies** come in! Forget standard chocolate brownies for a second; we are diving into a world where rich cocoa meets that beautiful, slight tang of red velvet. I promise you, the combination with the creamy, tangy **cream cheese frosting** is pure magic.

Honestly, pulling a pan of these out of the oven—the rich red color is just stunning—brings me so much joy. They are perfectly fudgy, deeply satisfying, and exactly what you need for Valentine’s Day, Christmas, or when you just want to treat yourself like royalty. Making these **red velvet brownies** from scratch is surprisingly easy, and trust me, the results taste anything but ordinary. If you’re looking for the best desserts that impress every time, you’ve found your winner right here. You should definitely browse my other go-to favorite baked goods and sweet treats while you’re here!

SAVE IT

Why You Will Love These Fudgy Red Velvet Brownies

Friend, you are going to be obsessed with this recipe for so many reasons. It hits every single happy button a home baker could want. These aren’t those cakey, dry squares you sometimes find; we are aiming for pure decadence here.

• They deliver that ultimate fudgy texture we all dream about in a brownie.
• The color is vibrant and gorgeous—perfect for making any occasion feel special.
• This is such an easy brownie recipe, but the result looks like something you’d buy at a fancy bakery!
• You get that perfect balance of rich chocolate cake texture and tangy cream cheese topping.

Gathering Ingredients for Your Red Velvet Brownies

Okay, let’s talk about what you need to pull off these gorgeous **red velvet brownies**. I always say that even the simplest recipes rely on good ingredients to shine. Since we are making these from scratch, we want every component to be top-notch so we get that perfect blend of rich cocoa and tangy cream cheese. Measure everything out before you start mixing, that’s my big secret for staying sane while baking!

Don’t worry; you probably have most of this stuff already. We are keeping it straightforward, just like I promised!

For the Rich Red Velvet Brownie Base

This is the heart of the brownie, where we lock in that fudgy texture. The buttermilk is really my key to making sure these turn out super **Moist Brownies** instead of something flat.

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon red food coloring (I really prefer the gel kind if you have it—you get the color without watering down the batter!)
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk

For the Tangy Cream Cheese Frosting

This topping cuts through the richness perfectly. Make sure your cream cheese is actually softened; cold cheese makes lumpy frosting, and we want silky perfection here for our **Cream Cheese Frosting**!

• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk (you might need a little more or less depending on humidity!)

Step-by-Step Instructions for Perfect Red Velvet Brownies

Alright, let’s get baking! I broke down the instructions into smaller, manageable chunks so you don’t miss a thing. Remember, the secret to getting that incredible **Fudgy Brownies Recipe** texture we love is being gentle once the flour goes in. Don’t beat it into submission!

Preparing the Pan and Oven

First things first, get your oven warmed up to 350°F (175°C). Grab your 9×9 inch baking pan. I always use parchment paper here, letting it hang over two sides like little slingshots—this lets you easily lift the entire batch out later! Trust me, trying to cut them in the hot pan is just asking for a broken brownie.

Mixing the Wet Ingredients for Red Velvet Brownies

In your big bowl, whisk that melted butter with the sugar until they look happy together. Now, add those four eggs, one at a time, whisking well after each addition. Once that’s smooth, stir in the vanilla, white vinegar, and that gorgeous red food coloring. Keep mixing until your batter is a smooth, uniformly **Vibrant Red Desserts** color. It should look intense!

SAVE IT

Combining Wet and Dry for Homemade Brownies From Scratch

In a separate bowl, just give that flour, cocoa powder, and salt a quick whisk so there are no clumps. Now, add the dry stuff to the wet mixture gradually. Mix it until you *just* see everything incorporated. Stop mixing right then! If you keep going, you’ll lose the fudginess. Finally, gently fold in the buttermilk until the batter looks right. Pop it into your ready pan and spread it out evenly.

Baking and Cooling the Red Velvet Brownies

Bake this beauty for about 25 to 30 minutes. Here’s the test: stick a toothpick in near the center. We are aiming for moist crumbs clinging to the toothpick, not wet batter. If it comes out totally clean, you’ve gone too far and they’ll be cakey! Let these cool *completely* before even thinking about frosting them.

Making and Applying the Cream Cheese Frosting

While they cool, whip that softened cream cheese until it’s totally smooth—no lumps allowed! Slowly beat in the powdered sugar. Then, start adding milk by the teaspoonful until it’s the perfect spreadable consistency. Once the brownies are stone cold, spread this tangy joy over the top evenly. That’s it—slice and enjoy! For more tips on making great fudgy brownies, check out my master recipe.

Tips for Achieving the Best Red Velvet Brownies Texture

Getting that perfect texture is what separates a good brownie from one that makes everyone stop talking mid-sentence, right? For these **red velvet brownies**, we want maximum fudginess. My biggest piece of advice here is resisting the urge to bake them until a dry toothpick comes out. Seriously, pull them just when you see those moist crumbs clinging on. They firm up as they cool, giving you that dense, chewy bite.

If you skipped my advice on gel coloring earlier—no big deal—but be mindful not to add too much liquid when you try to deepen the color later. If you’re feeling adventurous and don’t want the full frosting layer, try making **Red Velvet Swirl Brownies** instead! Just mix a little sweetened cream cheese, dollop it over the raw batter, and swirl it in gently with a knife before baking. It’s stunning and adds extra tang!

Making Red Velvet Brownies for Valentine’s Day Baking

You know, these truly are the ultimate show-stoppers for any holiday gathering, but they are absolutely tailor-made for showing some love!

Because these **red velvet brownies** have that signature deep red color, they are a huge hit for **Valentine’s Day baking**, but don’t lock them away until February! They are equally fantastic when you bring them out for your Christmas cookie swaps or holiday parties. They just scream festive, don’t they?

Presentation is everything when you’re making something this gorgeous. If you’re serving them for Valentine’s Day, I highly recommend cutting them into neat squares and maybe piping a tiny dab of the leftover cream cheese frosting right on top with a star tip. It makes them feel extra gourmet.

For the winter holidays, place them on a platter next to something green—maybe a sprinkle of crushed pistachio nuts over the frosting if you’re feeling fancy! They look so striking next to something green or even white. I also have this amazing red velvet cupcake recipe that uses the same flavor profile if you need something handheld for a party buffet.

Honestly, these are such easy treats to whip up, but they look like you spent hours crafting **Gourmet Brownies**. They vanish quickly at any party I bring them to, no matter the season!

SAVE IT

Storage and Serving Suggestions for Decadent Treats

Once you manage to put your fork down—because these are seriously addictive—you might actually have some left over. Lucky you! Storing these **decadent treats** correctly is key to keeping that fudgy texture. If you’ve got leftovers, don’t just leave them sitting out on the counter.

Because of that gorgeous cream cheese frosting, airtight is your best friend. I usually layer them in a single layer in a good container and pop them in the fridge. They stay perfectly moist this way for about four or five days. Chilling actually firms up the brownie just a touch, which can make for an even chewier bite the next day!

Now, here’s my personal rule about eating them straight from the fridge: give them about 15 minutes on the counter before you dig in. That little bit of warmth just softens the frosting and brightens up that rich cocoa flavor again. If you’re serving them warm, though, which I sometimes do for a special after-dinner dessert, don’t frost them until they are perfectly cool first!

When it comes to serving these beauties, they are wonderful on their own, of course. They are a perfect companion for a big glass of cold milk, which is just classic, isn’t it? But if you want to really elevate the experience, especially after a big meal, try pairing a square with a hot drink. They go absolutely wonderfully with a strong cup of black coffee—the slight bitterness brings out the chocolate so nicely. Or, if you’re feeling cozy, they are amazing with a slice of my sour cream coffee cake style topping, just kidding! But seriously, that tangy/rich contrast is heavenly.

Sometimes I get fancy and add a small scoop of plain vanilla bean ice cream right on top when serving them slightly warmed. It melts into the frosting just a little bit, and wow, is that melt-in-your-mouth goodness!

Frequently Asked Questions About Red Velvet Brownies

I get so many messages after people make these brownies—which I love! You all are trying out new ideas and asking smart questions, which tells me you really care about getting that perfect bake. Here are a few things I hear most often about making these **red velvet brownies** delicious every time.

Can I make these red velvet brownies without buttermilk?

Oh, sometimes you just don’t have buttermilk sitting around, and that’s totally fine! You can absolutely make a quick substitute right in your measuring cup. Just take one cup of regular milk—whole milk works best—and stir in one tablespoon of white vinegar or lemon juice. Let that sit on the counter for about five minutes until it looks slightly curdled. That’s your homemade buttermilk! It gives us that little bit of acid needed to react with the baking soda (if we used any, but mostly it helps tenderize the crumb!). Using this substitute will still give you those wonderfully **Moist Brownies**.

How do I get the signature crackly top on my fudgy brownies recipe?

That shiny, thin, crackly top? That’s the sign of a baker who knows her stuff! For this **fudgy brownies recipe**, the crackle comes down to how you mix the sugar and eggs. You need to beat the melted butter and sugar together really well until it’s glossy, and then beat the eggs in until that mixture starts to look lighter and smoother. When you incorporate the sugar into those fats and eggs really thoroughly, the sugar dissolves. As the brownies bake, that thin layer on top forms almost like a meringue. Don’t skimp on that initial mixing step!

Are these red velvet brownies suitable for a quick dessert idea?

Yes, I totally designed this recipe to be a **Quick Dessert Idea**! That’s what I aim for here at Carla’s Cooking. The total time, from setting up your pan to pulling them out of the oven, is around 50 minutes total. Now, you do need that crucial cooling time before frosting, which adds a little waiting period, but the active time you spend mixing is minimal. If you are craving **Rich Cocoa Desserts** fast, these are a winner. Just promise me you won’t try to frost them while they are hot; that’s a disaster waiting to happen!

If you want even more tips on whipping up easy baked goods, be sure to check out my guide to the easiest homemade brownie recipe variations.

Estimated Nutritional Data for Red Velvet Brownies

I always look at the nutrition facts, even though let’s be real—when something tastes this decadent, you know it’s going to be a treat! I’ve put together the estimates for one square of these **red velvet brownies** below. Remember, since we are making these from scratch using real butter and sugar, these numbers reflect that rich experience.

Please keep in mind that these figures are just estimates, and they can definitely change based on the specific brands you use or any variations you might sneak in—like if you decide to add white chocolate chips or go heavy on the frosting! But for a standard serving, here’s the general rundown:

• Serving Size: 1 brownie square
• Calories: 320
• Sugar: 35g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 85mg

SAVE IT

Honestly, they are a little slice of heaven, and that’s what matters when you’re indulging in something this rich. Enjoy every bite responsibly!

Share Your Homemade Red Velvet Brownies Creations

Well, friend, that’s all there is to it! You have successfully made a batch of absolutely stunning, ultra-fudgy **red velvet brownies** right in your very own kitchen. I swear, when people smell these baking, they know something special is happening—you’ve made a true **Chocolate Lovers Dream**!

I truly hope you and your family love them as much as mine does. When you cut into that gorgeous red color and taste that creamy swirl or frosting, I want to know what you thought! Did they turn out fudgy enough? Which holiday will you make them for next?

Please, please leave me a rating right below the recipe card when you get a chance. I read every single comment, and your feedback helps me know that I’m writing recipes that truly work for your everyday life. Sharing your baking successes (and any funny kitchen mishaps!) truly makes my day.

If you snapped a picture of your amazing **red velvet brownies**, I would be honored if you shared it on Instagram or Facebook and tagged me. Seeing your beautiful bakes is the highlight of my week. And hey, if you want to check out the story behind why I started this whole cooking adventure, you can read all about me over on the About Page!

Happy baking, and I’ll talk to you soon!

Fudgy Red Velvet Brownies with Cream Cheese Frosting

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich, fudgy red velvet brownies with a tangy cream cheese frosting. This easy recipe delivers a gorgeous red color and a decadent texture perfect for any celebration.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon red food coloring (gel preferred)
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar (for frosting)
• 1 tablespoon milk (for frosting)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract, white vinegar, and red food coloring until the mixture is a uniform, vibrant red.
4. In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently stir in the buttermilk until the batter is smooth.
7. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
8. While the brownies cool, prepare the frosting: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until fluffy. Add the milk one teaspoon at a time until you reach a spreadable consistency.
9. Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
10. Cut into squares and serve.

Notes

• For the best fudgy texture, avoid overbaking. The center should remain slightly underdone when you test it.
• Use gel food coloring for the most intense, vibrant red velvet color without adding too much liquid to the batter.
• If you prefer a swirl instead of a full frosting layer, reserve half the batter, mix 2 ounces of softened cream cheese with 1/4 cup powdered sugar, dollop this mixture over the batter in the pan, and swirl gently with a knife before baking.

Nutrition

• Serving Size: 1 brownie square
• Calories: 320
• Sugar: 35
• Sodium: 150
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 1
• Protein: 4
• Cholesterol: 85